Stuff It

Aug 11, 2008

These tasty and delightful stuffed mushrooms are a perfect starter to any meal. My friend Andrew had a very sad experience with stuffed mushrooms. He made them to take to a party, but left them on top of his car. They crashed to the ground when he drove away.

Preheat the toaster oven to 350 degrees. With the clean kitchen towel, wipe off as much dirt as you can from the mushrooms. Quickly rinse the rest of the dirt off under running water. (Mushrooms absorb water fast, so wash them quickly.)

Gently wiggle the stems out of the mushroom caps. Mince the stems only. Save for later.

Toss the mushroom caps with 1 tablespoon of the olive oil and a pinch each of salt and pepper in the mixing bowl. Arrange the mushroom caps on the baking sheet hollow sides up.

After heating the remaining tablespoon of olive oil in the skillet on medium-high heat, sauté the garlic and mushroom stems for 5 to 7 minutes. Stir with the wooden spoon until most of the juice has evaporated.

Transfer the garlic and mushroom stems to the mixing bowl. Add the stuffing mix or bread crumbs, cheese, and sage. Stir. Add a pinch or two of salt and pepper if you like, and then spoon the filling into the mushroom caps. Bake for 10 to 12 minutes.

After using your potholders to take the sheet out of the oven, let the mushrooms cool before you pop one in your mouth.

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